Mix Nut Pie

I have this terrible habit of starting on with a recipe without even first checking if all the ingredients are there.  
So, after a quick and  frantic search for the elusive maple syrup that I though I had, I was glad  to get my hands on this forgotten bottle which I  got it from a good friend who returned from Vancouver last year.  
The original plan was a pecan pie but somehow it got evolved into a mix nut pie!

For the sweet pastry dough - taken from nigella lawson
1c flour
1/2c sugar
90g cold butter - cubes
1 egg yolk
1/2 tsp vanilla extract
pinch of salt

In a large bowl, add flour, sugar, salt and the butter. Using a fork gently cut in the butter until it resembles like bread crumb. Add in the yolk and extract and continue mixing gently. 
Form the crumbs into a ball and flatten it like a disk. 
Wrap in a cling film and let it rest in the fridge for 30min.

For the filling-
4 large eggs
1 cup packed dark brown sugar
1 cup maple syrup
2 tablespoons unsalted butter, melted and cooled
1 tablespoon baileys
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups of almond, pecan, walnut and hazelnut.

Preheat oven to 180 deg.cel.
On a lightly floured board, roll out the pastry to a thickness of 1/8 inch. Place the pastry in a 8inch pie plate. Trim the pastry. Blind bake for 10 min.

Coarsely chop nuts that has been lightly toasted, set aside. In a medium bowl, combine eggs and brown sugar. Whisk to combine. Add maple syrups, butter, baileys, vanilla, and salt. Whisk until well combined. Add chopped pecans, and stir to combine. Pour into crust.

 Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean, 50 to 55 minutes. Cool completely before slicing. 

Enjoy...jue